Savory Fall Recipe with Cancer Fighting Ingredients – Sweet Potato Apple Soup


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Have you ever visited the website Eat to Beat Cancer at What a great resource to teach you how to incorporate cancer fighting ingredients into your daily meal planning.  

Did you know sweet potatoes are part of the Morning Glory family?   Did you know sweet potatoes and yams are not the same thing?  

The Eat to Beat Cancer website provides a wealth of information about cancer fighting foods.  If you click the Food link on the website you will find a list of fruits, herbs/spices, vegetables, oils/sauces/condiments, seafood, meat products, legumes/nuts/beans, grains/seeds/flours, beverages/soups, dairy products and sweets.  When you select one of these food groups additional education about each food group is displayed such as the varieties and uses of the food item, practical considerations for the food item and mechanisms and evidence that support why the food item is considered a cancer fighting food.  

With over 6,500 varieties worldwide, sweet potatoes contain carotenoids which include lutein and beta-carotene, polyphenols or chlorogenic acid and flavonoids or anthocyanin all of which have anti-angiogenesis attributes of cancer prevention.  

If you click the Recipe link on the website you can search for recipes that include a specific ingredient (i.e. sweet potatoes) or you can simply search the alphabetical listing of recipes.

Recipe from

Sweet Potato Apple Soup

By Lauren Altieri

Photo Credit: themessybaker

Serves 6-8, as a soup course


2 tablespoons olive oil

2 large sweet potatos peeled and chopped

2-3 carrots peeled and chopped

1 apple cored and chopped

1 onion chopped

1 garlic crushed

1/2 cup red lentils

1/4 tsp ginger to taste fresh or dried

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp paprika

salt to taste

4 cups vegetable broth

sprigs of thyme and plain yogurt for garnish


Melt margarine over medium-high heat. Place the chopped potatoes, carrots, apple, garlic and onion. Cook until onion translucent. Stir in lentils, and seasoning and add broth. Bring the soup to boil over high heat and then reduce and simmer until lentil and vegetable are soft. (30 minutes). Pour the soup in a blender in batches and puree. Be careful not to over blend. Return to pan to maintain temperature. If desired serve with a dab of yogurt and ginger, garnish with thyme. Instead of chili powder you could use curry powder, which has turmeric for extra antiangiogenic oomph. I prefer red curry but that is a personal taste.